Food Safety Checklists

Food Safety checklists form the basis for a food safety system and are required to provide due diligence. You can access our templates below. For custom templates check out our store here: food safety checklists templates

Food Safety Checklists

Cleaning ScheduleFull-Cleaning-Schedule
Cleaning Checklist02-HFSC-Cleaning-Checklist-
Bar Cleaning ChecklistBar-Cleaning-Checklist-
Fridge/Freezer Temperature RecordsRefrigerator-Temperature-Checklist
Hot/Cold Food Temperature RecordsFood-Temperature-Checklists
Food Receiving Checklist06-HFSC-Food-Receiving-Checklist
Personal Hygiene Checklist07-HSFC-Staff-Grooming-Checklist
Oil Management ChecklistOil-Management-Checklist
Cutting Board Colour ChartChopping Board Colour Chart
Temperature Chartfood temperature
Free pdf copies of our food safety checklists. For the custom templates check out our store.

Long Weekend Travel Savings! Get up to $18 off our fees on flights with the code WEEKEND18 Book Now!

Read our articles on how to fill in these food safety checklists here:


How to keep temperature records

  • List each fridge/freezer in the kitchen
  • Record at least 4 hot and 4 cold foods if you display your foods
  • Buy a hand-held digital probe thermometer (you can review the different types here)
  • Place a vial of water or stick of butter in each fridge/freezer
  • Use the thermometer to record the core temperature
  • Record these temperatures twice daily and/or at each buffet service for the foods.

How to develop a cleaning schedule:

  • Identify the highest risk items and clean these most often (Critical )
  • Highlight areas that are not critical but do come into contact with food indirectly (Major risks)
  • Address all other areas that do not come into contact with food and identify how often these areas build-up dirt (Minor risks)

How to fill in an oil checklist

  • Use oil shortening test strips / colour chart
  • Measure the quality of the oil according to the above
  • Has the oil been drained? (This should be done daily for cleaning of the fryer)
  • Has the oil been strained? (This is to filter/clean the oil for reuse)
  • Is the oil still suitable for use? (Still yellow?)
  • If dark, then use a test strip to confirm replacement.
  • Was the oil discarded?

 How to create a staff hygiene/grooming checklist:

  • List all staff on the checklist
  • Include all areas to be checked as indicated above
  • Allow a column for corrective action
  • Always sign off the checklist